Saturday, September 25, 2010

I used a new product from Whole Foods, seeds of Change Madras Simmer Sauce .

1 pound chicken, diced

3 cups rice

3-4 tbsp diced cilantro

1 jar Seeds of Change Madras simmer sauce

Add chicken to a pan sprayed with nonstick spray. Cook for about 7-8 minutes until no longer pink. Then pour the whole bottle in, stir it a bit and cover for 10 minutes. While covered, cook rice in the microwave and divide into 4 servings. Then top rice with the cooked curry/chicken mix and sprinkle with fresh cilantro. Voila! Curry in 15 minutes tops!

Review: AMAZING - it tasted super fresh even though clearly it had no fresh veggies in it. I could see tossing in some red bell pepper, onion or tomato if you wanted to, but it's really great on it's own. I know making your own sauce is preferable, but with this at only $4 that's $1 per serving so pretty sweet! We'll be buying this item again for.

Here is my picture again in tupperware:Here's the 4 tubs it made - 2 mixed and 2 non-mixed! (I like to mix the ones i'm going to refrigerate - it keeps the rice from getting dry)

Preheat oven to 350 degrees. Heat oil in a medium skillet over medium heat. Once hot add the diced onion, chile and jalapeno. Sauté for 3 minutes; add the ground beef and all the seasonings. Cook until beef is done making sure to break it up into crumbles. I added a little water during cooking.

Other ingredients:

12 small corn tortillas

1 can of spicy chili beans

1 cup enchilada sauce

60 grams fat-free cheese

4 tbsp Sour cream

Green onions, diced

Place tortillas in wet paper towels and microwave for 60 seconds or until soft and pliable. Coat a square baking dish with cooking spray then pour ¼ cup enchilada sauce on the bottom of the pan coating evenly. Place a spoonful of undrained beans on the tortilla followed by a large spoonful of the beef mixture. Roll and place seam side down on the baking dish Continue until baking dish is full. Pour the remaining enchilada sauce over each enchilada then top with shredded cheddar cheese. Cover the baking dish with tin foil and bake for 20 minutes. Remove the tin foil and continue to bake for 2 additional minutes. Remove from oven and let cool for 2-3 minutes before serving. Top the enchiladas with sour cream and green onions. Enjoy.

Review: Fabulous! Even with the fat free cheese and stuff it tasted restaurant style which is AMAZING. So flavorful and fabulous!! And…. This is my first time cooking with ground beef! It was so easy and Austin was so excited to have “red meat” back in the hizzy.

1 tbsp corn starch; 2 tbsp cold waterCombine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a cornstarch mixed in water. Serve with tortillas, cheese, tomatoes and any other taco fixings.

Add all ingredients to a slow cooker and cook for three hours on high. Remove chicken to a plate, shred with two forks, add back to slowcooker, stir, and cook for 30 more minutes or until chicken is no longer pink. Remove, and divide into 4 tubs (each tub has TWO servings).

The idea was that the chicken would be ready to go for multiple recipes! Here’s what we did with it!

Cook rice in microwave per instructions. Set large pan over medium heat with nonstick cooking spray. Add canola oil and chicken. Cook for 5 minutes or until browned. Once browned, stir in the bottle’s contents and simmer for 15 minutes. Stir occasionally. Serve over rice with fresh cilantro on top.

one serving - sorry for the odd pic, it was inside a plastic tub! I was SO hungry that I just ate it out of here! LOLNutritional Information:440 calories, 60 carbs, 6 fat grams and 28 protein grams.

Review: Loved it! We especially liked how saucy it was for something that was relatively low calorie. It was very flavorful, no need to add anything really, although the cilantro added a nice touch. Super tangy, I could even see adding some yogurt to calm it if you wanted (low calorie calmer). And at only $3 a bottle for 4 servings, it was an inexpensive, easy dinner. We’ll be making it again!

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger, garlic, curry powder and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in raw chicken and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Begin cooking white rice per instructions. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. Serve over white rice.

Review: Wow. I really loved the heavy curry flavor in this sauce mixed with the creamy yogurt and fresh tomatoes and onions. It was very flavorful. I will say that it wasn't super saucy (if you like your rice drowning in curry you won't find that in this recipe). To me though, it was plenty of sauce and definitely carried through.

Defrost chicken, cut it in pieces and coat it in garlic salt/salt, cooking over medium heat. As it cooks, get the rice going in the microwave and cut up the peppers and pineapple. Once the chicken is close to being done (i.e. barely pink) add the peppers, pineapple and half of sauce, and lower heat to simmer for 2-3 more minutes. After simmer, add cooked rice, more salt and remainder of sauce.

Review: AMAZING. Loved the flavor, loved the bell pepper crunch, great spicy overall but not too overpowering - LOVED. It reheated well too, retaining it's flavor and not drying out the noodles. Everyone at work was like WOW - that smells amazing! :) Thanks, Pam, for another great recipe! You never fail me! :)

Defrost Chicken in microwave. While it’s defrosting, spray a medium-hot pan with fat-free PAM. Add the tomato and bell pepper to the pan and saute. Add a few spoonfuls of water to the pan. Add in the curry simmer sauce and coconut milk. Turn the heat to medium-low, add as much salt and crushed red pepper as you prefer (I used a lot!) and simmer. Chop up chicken; put 1.5 cups rice in microwave and start cooking. Drop in chicken and simmer until rice is done (7 minutes). The sauce should be concentrate. Pour the chicken and sauce over a plate of rice. Enjoy!

Review: Great, easy recipe for yummy Thai food. It's more on the soupy side and the veggies help add flavor, crunch and color. I also like being able to adjust my spiciness level with red pepper flakes!

Mix the first six ingredients in a bowl. Place the chicken into mixture and marinate for 10 minutes. Heat the oil in a pan. Add ginger and garlic and saute until fragrant, about a minute. Add the chicken reserving the marinade (use a slotted spoon). Saute chicken until cooked, about 3-5 minutes. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes. Add the green onion and cilantro, stir for 1 minute and remove from heat. Serve on rice, and top with sesame seeds. I served it over Aggie's KitchenCilantro Rice – a recipe of hers I’ve been wanting to make! Recipe below makes 4 servings.1 cup Basmati rice, uncooked2 cups cold water3 cloves garlic1 tsp olive oillarge handful of fresh cilantro, roughly chopped2-3 green onions, choppedsalt and pepper to taste

Combine rice and water in a large microwavable covered dish. Add a small drizzle of olive oil and garlic to rice. Place in microwave and cook for 18 minutes. Do not take off lid during cooking process. Once it is cooked, fluff rice with a fork and taste for doneness. (If at this time it's not cooked well enough - it should be - just add a small amount of water and cook for a few more minutes) Toss in chopped cilantro, green onions, salt and pepper. Stir.

Preheat oven to 375. Coat a pie dish with cooking spray and olive oil. Peel then shred potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash shredded potatoes all over the bottom and sides of the pie pan, pressing firmly. Spray with cooking spray and season with sea salt, pepper and garlic powder, to taste. Bake for 12-13 minutes. Remove from oven and set aside. Sprinkle diced tomato, spinach, red onion and half of cheese on potatoes. Beat eggs with milk and season with dill, sea salt and pepper. Pour egg mixture on veggies then top with remaining cheese. Bake for 30-40 minutes or until a tester inserted in the center comes out clean - don't overcook. Remove from oven and cool for a few minutes before slicing.

Review: Loved it! Super flavorful and filling - love the idea of a potato crust! To save time you could try frozen, but I think it won't taste as good and will likely up the calorie counts. I will say that you should REALLY make sure the potatoes are dry. We made extra effort and I think it would have been soggy if we hadn't done that. Anywho - can't wait to make this again - definitely a family favorite!

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray. Set aside.In a pie plate, whisk together eggs, milk, salt and Tabasco sauce. Cut each English muffin in half and soak each inside in the egg mixture--you want the egg mixture to soak into the bread, but you don't want the English muffin to fall apart. Place the muffin, cut/egg side up, on the baking sheet. If any egg is left over, carefully pour over less-soaked pieces. Cook bacon in the microwave. Add slice of ham on top of each muffin. Rip bacon in half and add a piece on top of each muffin. Add green onions and peppers and then sprinkle with shredded cheese. Bake for 15 minutes.

Review: I LOVED these. They really tasted like little pizzas - I especially loved the bites with the onion/peppers (upped the amount on list above). I also liked that they had ham & bacon - very tasty. And the cheese melted nicely holding it all together. LOVED. The whole "french bread" soaking in egg idea is super clever, thank you Our Best Bites! These will be a regular around here - WOO!

In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.Spread creamy mixture into a 9 x 9 inch baking dish. In a small zipper bag, crush crackers. Then add poppy seeds and butter to bag and seal. Toss to coast. Sprinkle cracker mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over cooked rice.

Review: Awesome. It was super creamy and flavorful. I did have to add a bit of salt to mine, but other than that it was yummy, filling and creamy southern comfort food (without all of the extra calories!).

Review: It was REALLY good you guys! Very soupy and “restaurant-like” per Austin! It tasted like a panang curry sauce, we added extra red pepper flakes and a little salt before eating! Definitely a keeper, although I feel like it could have done without the green onion? (just to simplify it?) and I felt like I could easily add more chicken and make this SIX servings as it was pretty soupy. Austin LOVES his soupy - i'm on the fence - but that's definitely an idea to make it less caloric.

Combine water and contents of seasoning packet in a pot. Set to boil. Once boiling, stir in gentle strokes slowly adding egg. Stir for 1-2 minutes, then drop in onion and mushrooms (will still be boiling). Stir for 4-5 minutes, then divide into two bowls. Let sit for 5 minutes before serving.

Sprinkle garlic salt on chicken and drop it in a large pan sprayed with nonstick cooking spray. Add ¼ cup sauce and some salt and red pepper flakes. Once chicken cooks, add white rice to pan, more salt and red pepper flakes and remaining sauce. Stir for 2 minutes until it’s mixed.

Review: This is one of my favorite jarred sauces. I used to LOVE going to Tin Drum for curry and while this is much thicker/less soupy - it hits the spot and requires no work in making the sauce. This is a go-to, easy recipe for us!

Make 3 cups white rice and refrigerate overnight. Set a pan on medium, spray it with PAM and cook the egg/egg whites with salt and milk and set them aside. Then spray the pan again, and cook two servings of defrosted chicken in garlic salt and 2 tbsp soy sauce and set it aside. Then drop in onions. Cook until browned and remove. You should now have an empty pan and a plate with cooked egg, chicken and onions. Now, spray pan and add in cold white rice. Stir until it starts to brown (3-4 minutes), then add garlic salt and 4 tbsp soy sauce. Stir for 2 more minutes, then add the egg, chicken, onions and carrots to the rice and 2 more tbsp of soy sauce. Stir for two more minutes then divide the mix into four and serve.

Review: This is a favorite. I've been making this since I was a little girl. Yes, it's been tweaked a lot - to perfection! hehe I really do love the flavors, especially the addition of the low-calorie siracha to add some fire. And the mushrooms add some good bulk too, as do the fun, surprising egg bites!

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long. Place a 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, flakes and chicken. Stir often until chicken is barely still pink, 3 to 4 minutes. Add peppers and mushrooms, stir for 3 to 4 more minutes until chicken is no longer pink. In a small bowl, mix broth, soy sauce and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl over rice.

Review: Seriously - loved it! The flavors were great, the mushrooms + red peppers made it flavorful and colorful, I loved the sauce - it was like 'brown sauce' at Chinese restaurants that I used to get on the side. A definite new standard for the casa - and it gives me a way to use some of our basil (we no longer have basil plants; we have basil bushes!).

Heat a pan on medium high. Add onion, garlic and ginger and cook until soft. Stir in the curry powder, cumin, cayenne pepper and kosher salt. Add chicken and cook it through. Add tomato, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. Stir in yogurt and coconut milk and heat through for 5 minutes (do not boil). Serve over white rice. It makes 2 servings, and then I put it over two servings of ¾ cup white rice.

Review: This is a great curry - super hearty and filling. It's very thick, like a chili. You could easily take down the counts by dividing it over 6 servings or using less rice. This one's a keeper. Only downside is the simmer time - have another recipe to make on the side!

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice.

Nutritional Information: 496 calories, 6 fat grams and 61 carbs.

Review: We LOVED it – tasted very authentic and spicy but sweet. A new favorite fo sho. Yes, it's a little high on carbs! But this could easily be remedied by taking it down to ½ cup rice instead of ¾ cup – and maybe add some veggies. I think it would be nice with a side of broccoli or edamame!

Set a large frying pan to medium-high and add oil. Chop the onions, cut the chicken into small, bite size pieces and rinse and drain the beans. Now that your pain is hot, add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook 1 minute more, stirring constantly. Add chicken, chili powder, cumin salt and pepper. Cook, stirring often, for 5 minutes. Add beans, tomatoes, and broth and bring to a boil. Once boiling, reduce to medium-low, cover and simmer for 15 minutes. Remove the cover and sprinkle flour in to the mix. Stir for 1 minute, then cover and cook for 3 more minutes.

Review: Nice, flavorful chili. It's definitely not a 'white' chili, it has a heavy tomato taste which I like. I wish it had 4 servings as opposed to 3, but it's a great one. It's nice to top with saltines too!

Preheat oven to 350. Tear off two sheets of 12”x15” foil. Smear a tablespoon of barbecue sauce in a rectangular shape in the middle of each sheet. Divide the raw chicken among the two sheets and put on top of barbecue sauce. Add peppers, onions and mushrooms. Drizzle another tablespoon of barbecue sauce on each. Fold the foil over itself lengthwise then crosswise to create tightly sealed packets. Place on a baking sheet and bake for 50 minutes. Cook rice per microwave instructions. Divide into two servings, top each with 1/2 tbsp butter and 1 packet of vegetables and all sauce.

Review: Great for weekend food, easy to prepare and yummy to eat. Yes, the cooking time is long, but it is great reheated too! It really tastes like chicken/veggies that taste grilled and all of the seasoning is right there - yum! The BBQ sauce added a lot and gave the rice a yummy flavor.

In a large bowl, whisk together all ingredients except chicken. Stir in the chicken, coating well. Marinate at room temperature for 20 minutes. Stir together sauce ingredients in small bowl. Cook chicken in sauce on a pan set to medium until just cooked through, about 10 - 12 minutes (6 minutes per side). While the chicken is cooking, boil noodles per package instructions. Divide pasta on two plates, spray it with butter and salt, then topped with chicken and sauce.

Fill pot with quinoa and 1 cup chicken broth. Once it boils, reduce to simmer, cover, and set timer for 12 minutes. Then get out two pans – one medium sized and one large. Spray both with nonstick olive oil spray, and add 1.5 tsp of olive oil to each pan. Set them both over medium. Add chicken seasoned with salt and pepper to the medium sized pan. Stir, adding ½ cup chicken broth. Cook until chicken is no longer pink, about 5-6 minutes. For the other pan, add garlic, then add all veggies. Stir until veggies are soft, about 5-6 minutes. Add chicken/broth mixture to veggie pan, add quinoa to veggie pan and pour the last of the chicken broth in. Sprinkle with feta and salt, and stir for 1-2 minutes. Then serve.

Review: It was so good and SO filling. I was super stuffed (in a good way) and am so glad my first attempt at Quinoa worked out thanks to Mon’s great tips about using chicken broth instead of water and tons of veggies with feta – YUM!

Cook spaghetti according to package; drain and set aside. Heat a large nonstick skillet coated with cooking spray over high heat. Add 1 tsp olive oil, then cook chicken seasoned with salt and pepper. Remove from heat, then add mushrooms and sauté 4 minutes or until tender. Add soup and next 4 ingredients; reduce heat to medium and simmer 5 minutes or until thickened. Add spaghetti, chicken and parmesan. Stir for 1-2 minutes then serve.

Set a pot of water to boil. Spray pan set to medium with PAM and drop in 2 tsp olive oil. Between two sheets of waxed paper, pound the chicken with a rolling pin until about a half-inch thick. Season one side with salt and pepper, transfer to the skillet seasoned-side down (the meat should sizzle), then season the top side. Put noodles in water for 4-5 minutes. Cook chicken for 4 minutes on one side, then 3 – 4 minutes on the other side. Transfer to warm plates and cover with foil. Add mushrooms to skillet, stir 1 – 2 minutes until warm. Add sauce over mushrooms and stir for 1-2 minutes while it slightly thickens. Place noodles on plate, and pour sauce/mushrooms over chicken.